 Bake |
| To cook by dry heat, usually in an oven. |
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| Bake blind |
| To bake a pastry shell empty, without a filling. |
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| Baking powder |
| A chemical leavening agent produced in three forms, all activated when combined with liquid. Phosphate is activated partially by liquid, partially by heat. Double-acting is activated mainly by heat, releasing most of its carbon dioxide in the baking process. |
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| Baking soda |
| A leavening agent that releases gas only when mixed with an acid agent, such as buttermilk, yogurt, or lemon juice. |
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| Barbecue |
| To cook over the embers or coals of an open fire |
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| Barbecue Sauce |
| A highly-seasoned tomato-base sauce |
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| Barder |
| To cover poultry or game with thin slices of bacon when roasting. Meaning to inject flavor and juice. |
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| Basil |
| A member of the mint family, basil has a flavor similar to bay leaves and oregano, and somewhat minty. It can usually be found fresh or dried. |
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| Basmati rice |
| A long-grain, nutty flavored rice. Originally grown in the Himalayan foothills in India |
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| Baste |
| To ladle drippings over a piece of meat being cooked as a roast to make it juicy and to prevent dryness |
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| Batter |
| A mixture of flour, sugar, eggs, milk, etc. which can be poured. |
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| Bay Leaf |
| An aromatic herb. Bay leaves are added to food during cooking, but removed before serving. |
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| Bearnaise sauce |
| A Hollandaise sauce with a tarragon vinegar mixture added for use with meat and fish |
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| Beat |
| To lift a mixture with a spoon or an electric mixer to inject air and make the mixture smooth and creamy |
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| Bechamel sauce |
| A French white sauce made with milk and a roux of butter and flour. A thin sauce is made with 1 tbsp each butter and flour to 1 cup of milk. For medium sauce, use 2 tbsp each, and for a thick sauce, use 3 tbsp each. |
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| Bercy |
| Sauce made of brown sauce, shallots, lemon juice, and white wine usually served with meat or fish |
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| Beurre Blanc |
| French sauce, meaning "white butter". Made with wine, vinegar, and shallots reduced over heat, into which butter is whisked until the sauce is thick. |
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| Beurre Noir |
| French term for browned butter |
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| Bigarade |
| A sweet-sour brown sauce, flavored with orange peel and juice and usually served with roast duck |
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| Biscotti |
| Italian cookie often hard in texture and lightly flavored with anise. |
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| Bisque |
| A thick, rich cream soup generally made from shellfish |
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| Blacken |
| To coat fish or meat with pepper and/or other spices, then searing the meat in a hot skillet producing meat that is black on the outside but tender on the inside |
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| Blanch |
| To scald, make white, to partially cook an item, to place fruits or nuts in boiling water to remove the skins, or to dip vegetables in boiling water in preparation for freezing, canning, or drying |
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| Blanquette |
| A stew of chicken, veal, or lamb in a white sauce |
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| Blend |
| To mix thoroughly two or more ingredients |
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| Blintz |
| A very thin pancake rolled around a filling and sauteed until golden brown. |
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| Blue points |
| Small oysters served raw on the half shell |
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| Bockwurst |
| A German sausage made with ground veal and herbs. |
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| Boeuf |
| French term for beef |
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| Boil |
| To cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated |
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| Boiling point |
| The temperature reached when a mixture maintains a full bubbling motion on its surface |
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| Bordelaise |
| A brown sauce flavored with red wine usually served with beef entrees |
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| Bouchee |
| A very small patty, made of pastry and filled with creamed meat or fish |
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| Bouillabaisse |
| A fish soup or stew, usually made with 5-6 different fish or shellfish, flavored with white wine and seasoned with saffron |
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| Bouquet |
| Refers to the fragrance of wine |
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| Bouquet- garni |
| Herbs tied or bagged in cheesecloth and used to flavor soups or broths. They can easily be removed at the end of cooking |
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| Bourguignonne |
| Meaning, with Burgundy Wine |
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| Braise |
| To cook meat by searing in fat, then simmering in a covered dish in a small amount of liquid or to brown meat or vegetables in hot fat, then to cook slowly in a small amount of liquid |
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| Brandy |
| An alcoholic liquor distilled from wine or fruit juices |
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| Braten |
| German term for roast |
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| Breading |
| To coat an item with a mixture of flour, egg, and bread crumbs |
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| Brew |
| To cook in hot liquid until the flavor is extracted |
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| Brine |
| A liquid of salt and water or vinegar used in pickling |
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| Brioche |
| A roll made of light sweet dough, originated in France |
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| Broccoflower |
| A mild flavored cross between brocolli and cauliflower |
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| Broche |
| A skewer |
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| Brochette |
| Meat or other foods broiled on a skewer |
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| Broil |
| To cook food directly under or over heat source, usually in the oven under the top broiling element or on the grill. |
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| Broth |
| The liquid that meat, fish, poultry, or vegetables have been simmered in. |
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| Brown sugar |
| Granulated or white sugar combined with molasses giving it a soft texture. Dark brown sugar has a heavier molasses flavor and light brown sugar, a more delicate taste. |
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| Buffet |
| A table of ready-to-eat hot and/or cold foods, self-service generally with the exception of the hot foods |
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| Bundt pan |
| A round baking pan with a tube in the middle and fluted sides. Bundt was a trademarked name, but now the term is generic. |
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| Butterfly |
| A preparation technique of splitting an item down the center, nearly completely through, so the halves can be opened and laid flat, looking like a butterfly. |
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